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Honey Mustard Chicken sliced and placed on top of a cobb salad.

Chicken Cobb Salad

Garnish With Lemon
Honey mustard marinated chicken makes this Chicken Cobb Salad so good it will be your summer go-to salad.
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Prep Time 4 hours 5 minutes
Cook Time 12 minutes
Resting Time 5 minutes
Total Time 4 hours 22 minutes
Course Main Dishes
Cuisine American
Servings 4
Calories 853 kcal

Equipment

Ingredients
  

Honey Mustard Marinade

  • ¼ cup honey
  • ¼ cup Dijon mustard, coarse ground
  • 2 tablespoons Greek yogurt
  • 1 shallot, finely minced
  • ⅓ cup olive oil
  • salt and pepper to taste
  • 4 (6-ounce) chicken breasts

Chicken Cobb Salad

  • 8 cups romaine lettuce, chopped
  • 2 cups grape tomatoes, cut in half
  • 4 hard boiled eggs, cut in half
  • 2 avocados, diced
  • 8 slices bacon, cooked and crumbled
  • 1⅓ cup crumbled blue cheese

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Instructions
 

Honey Mustard Marinade:

  • In a medium bowl, whisk together honey, mustard, greek yogurt, and shallot until combined.
    ¼ cup honey, ¼ cup Dijon mustard, , 2 tablespoons Greek yogurt, 1 shallot,
  • Add the olive oil and whisk until fully combined. Season to taste with salt and pepper and place the chicken breasts in the bowl. Cover and marinate for 4 hours in the refrigerator (can do as little as 2 hours and up to 24 hours).
    ⅓ cup olive oil, salt and pepper to taste, 4 (6-ounce) chicken breasts
  • Remove the chicken from the refrigerator and preheat the grill to 400℉.
  • Grill for 6-7 minutes a side or until temperature reads 165℉ Remove from grill and rest for 5 minutes before slicing to allow juices to redistribute.

Cobb Salad :

  • Place 2 cups of lettuce on 4 plates. Divide tomatoes, eggs, avocado, bacon and blue cheese among 4 plates.
    8 cups romaine lettuce,, 2 cups grape tomatoes,, 4 hard boiled eggs,, 2 avocados,, 8 slices bacon,, 1⅓ cup crumbled blue cheese
  • Top with one sliced chicken breast and serve with your favorite dressing.

Notes

Ingredient Notes:
  • Honey: No need to use expensive honey in this marinade, the "bear" does the job perfectly.
  • Dijon mustard: Use grainy mustard if you can, otherwise plain Dijon works great too.
  • Greek yogurt: Use full fat, low fat or fat free greek yogurt. But don't skip it, it makes the meat so tender and juicy.
  • Shallot: Mince it so it equally distributed throughout the marinade.
  • Chicken Breasts: chicken thighs work beautifully here and stay even juicier on the grill than breasts.
  • Romaine lettuce : Romaine is a classic Cobb Salad ingredient, you can sub in any type of lettuce, mixed greens or green leaf are solid options.
  • Avocado: Ripe but still a little firm so it is easy to dice.
  • Hard boiled eggs: We love a jammy egg for this salad.
  • Tomatoes: Grape, cherry or heirloom will add great color and flavor.
  • Blue cheese: Not a fan of blue? Feel free to swap in feta or goat cheese in its place.
  • Bacon: Center cut bacon that is a thicker cut is the best option for salads.
Baking Directions: If you want to bake your chicken instead of grilling it: Preheat your oven to 425°F. Place the marinated chicken breasts in a lightly greased baking dish and bake for 22 to 25 minutes, or until the internal temperature reaches 165°F. For a little color on top, broil for the last 2 to 3 minutes. Let it rest before slicing, just like you would with grilled chicken.
Storage: If you have leftovers components of the salad, store them separately in airitght containers in the fridge. The grilled chicken keeps well for up to 4 days and is great for lunches throughout the week. Assembled salad is best eaten the same day.
 
 

Nutrition

Serving: 1saladCalories: 853kcalCarbohydrates: 36gProtein: 27gFat: 69gSaturated Fat: 21gPolyunsaturated Fat: 8gMonounsaturated Fat: 37gTrans Fat: 0.1gCholesterol: 250mgSodium: 1066mgPotassium: 1231mgFiber: 11gSugar: 23gVitamin A: 9586IUVitamin C: 25mgCalcium: 337mgIron: 3mg

Nutrition info not guaranteed to be accurate.

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